Craig of Tony’s Fine Foods and Suz

Sue of Tony’s Fine Foods and Suz

Ingredients

2 cups (500mL) oil-packed sun-dried tomatoes, drained
5 cloves garlic
2/3 cup (150 mL) grated Parmesam cheese

Directions

Drain the oil from the tomatoes and reserve. You’ll need about 3/4 cup (175mL) of oil; top up with olive oil if necessary.

In a food processor, blend together tomatoes, garlic and cheese until smooth. Add the oil gradually, processing until the pesto reaches an ideal spreading consistency.

Makes 2 cups (500mL)

It’s never too young to start!

Ingredients

3/4 cup (175 mL) green olives stuffed with pimento
1/4 cup (50 mL) kalamata olives, pitted
1/4 cup (50 mL) artichoke hearts
1/4 cup (50 mL) sun-dried tomatoes, softened
1/8 red onion
1 tbsp (15 mL) capers, drained
2 cloves garlic
2 anchovy fillets
1/4 cup (50 mL) olive oil
1/4 tsp (1 mL) sambal oelek
1 tsp (5 mL) balsamic vinegar
1 tbsp (15 mL) chopped fresh rosemary
1 tbsp (15 mL) chopped fresh parsley
1/4 tsp (1 mL) dried oregano
1/4 tsp (1 mL) freshly ground pepper
sea salt and freshly ground pepper

Directions

Finely chop the green and kalamata olives, artichokes,sun-dried tomatoes, onion, capers, garlic and anchovies. Place in a bowl and stir to combine. Add oil, sambal oelek, vinegar, rosemary, parsley, oregano and pepper; stir again. Season to taste with salt and pepper.

Ingredients

1/2 sweet red pepper, cored and seeded
1/4 cup (50 mL) sugar
1/3 cup (75 mL) diced yellow onion
1 large clove garlic, crushed
4 1/2 cups (1.125 L) canned roma tomatoes, drained and diced
2 tbsp (30 mL) balsamic vinegar
1 tsp (5 mL) cayenne pepper
1 tsp (5 mL) smoked paprika

Directions

Preheat the broiler or barbeque. Roast or grill the red pepper until the skin blackens and chars. Place in a bowl and let cool. Peel off the blackened skin and discard. Dice the pepper into small pieces.

In a small heavy saucepan over high heat, cook the sugar and 1 tbsp (15mL) water until it starts to caramelize. Remove from heat when it reaches a mahogany colour, about 5 minutes.

Add the onion and garlic. Return to low heat and cook for 5 minutes. Add the tomatoes, vinegar, cayenne and paprika. Simmer, stirring occasionally, until thick, 20 to 30 minutes. Let cool. The salsa can be refrigerated for up to 3 weeks.

The Pacific Market at Fiesta Market

The Pacific Market

Andy’s Produce

Olivers

Traverso’s

One of our youngest fans checks out Raincoast Crisps at Bristol Farms in Palm Desert, California.

Stefan Read jumping in the Olympic finals of the Large Hill at Whistler Saturday, February 20!!

Lesley’s come up with tips for Olympic-themed celebrations. Click here to download the PDF.